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    Could use some advice - smoking chuck

    So I’ve got a chuck roast around 4.8 to 4.9 lbs that I’m smoking in the morning (it’s the middle of the night here in Australia) at about 250F. The plan is to take it up to about 170F internal then wrap in paper or foil and put it back on until it reaches around 205 to 210 to do pulled beef...
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    Pork scotch - need advice

    Hey guys and girls, I’ve got a pork scotch at home that’s a shade under 3.5 lbs that I want to smoke tomorrow for dinner and hopefully turn it into pulled pork. I say hopefully because I’ve made pulled pork from shoulder, but I think the scotch is a lot leaner meat so I’m not sure how I’ll go...
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    Any other Aussies here?

    Hey guys, I’m a new member from Australia and was wondering if there’s any other Aussies on here as well?
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    Newbie could use some advice

    Hey everyone, I’m a new member here and have only been smoking meats for about 10 months since I got my first smoker (a Weber Smokey Mountain). The only beef I’ve done before was a brisket, which turned out really well. I wanted to try something new and the butcher recommended beef blade, so I...
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